41 Best Sides for Lasagna

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cauliflower Bread

Cauliflower Bread (Airy, Chewy, Easy!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [’16’, ’16 Servings’]

This cauliflower bread recipe is soft, airy, and chewy with help from basics like protein powder and egg whites. Low carb and low calorie!

Ingredients

• 4 large Eggs ((whites and yolks separated))
• 1/2 tsp Cream of tartar ((optional, for faster whipping of the egg whites))
• 6 tbsp Unsalted butter ((softened))
• 1 1/2 cup Whey protein powder
• 3 cups Cauliflower rice
• 4 tbsp Wholesome Yum Coconut Flour
• 1 tsp Baking powder
• 1 tsp Sea salt

Instructions

1. Cook the cauliflower rice according to the instructions here. Cool completely. Wrap in a kitchen towel and squeeze over the sink to release as much moisture as possible. Set aside.
2. Preheat the oven to 325 degrees F (163 degrees C). Line a 1-lb loaf pan with parchment paper.
3. Using a hand mixer in a large bowl, whip egg whites with cream of tartar until stiff peaks form.
4. In a second large bowl, use the hand mixer to cream the butter, until fluffy and light in color.
5. Add the egg yolks, cooked and squeezed cauliflower, baking powder, salt, protein powder, and coconut flour to the butter. Stir until combined.
6. Using a spatula, gently fold the whipped egg whites with the batter, being careful not to break down the whites.
7. Pour the batter into the prepared loaf pan.
8. Bake cauliflower bread for 45-50 minutes, until an inserted toothpick comes out clean. (If the top of the bread browns but the center is still raw, tent with foil and continue baking until a toothpick comes out clean.)

2. Grilled Romaine Salad

Simple Italian Grilled Romaine Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

Learn how to grill lettuce, an amazing way to transform romaine lettuce into something delicious! Grilling lettuce is simple and infuses it with smokiness and great flavor. You can top the salad with lemon and parmesan, or blue cheese and bacon!

Ingredients

• 2 heads of fresh and firm romaine lettuce (cut vertically (you will have 4 halves))
• 3 tablespoons olive oil
• kosher salt
• black pepper
• 1 lemon, (cut in half)
• 2 ounces fresh parmesan cheese, grated

Instructions

1. Make sure grates of grill are clean and turn to medium high.
2. Brush lettuce halves liberally with 1 1/2 tablespoons olive oil, cut side and back side. Then sprinkle each halve with 1/4 teaspoon kosher salt.
3. Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 2 more minutes.
4. Remove from grill. Sprinkle with a touch more salt and 4 grinds of fresh black pepper for each half, drizzle with remaining olive oil. Then squeeze fresh lemon juice over each half.
5. Use a grater to shave LOTS of fresh parmesan on each halve. Or, another great way to serve it is by crumbling blue cheese and bacon over the top. I also like to chop the grilled romaine heads up, then toss with cheater homemade caesar dressing and sourdough croutons or this flavorful Green Goddess Dressing! If you’d like to make it vegan, my 5-Minute Vegan Salad Dressing is so good it’s drinkable, and would be an excellent way to finish the grilled lettuce.

3. Pickled Beet Salad

Pickled Beet Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 people’]

Ready in just 5 minutes, this quick and easy Pickled Beet Salad is perfect for summer! It’s sweet, tart, creamy, and an easy last minute side dish to throw together for a cookout or BBQ. Double or triple the recipe if you have more mouths to feed!

Ingredients

• 1/4 cup mayonnaise (57.5g (see note 1))
• 1/4 cup full fat Greek yogurt (70g (see note 2))
• 1/4 – 1/8 tsp garlic powder (to taste (see note 3))
• 1.5 cups sliced pickled beets (210g)
• 2-3 handfuls of mixed spring greens (or arugula)
• 1 tbsp fresh dill (finely chopped)
• Chopped walnuts (to garnish (optional))
• salt & pepper (to taste)

Instructions

1. Add mayonnaise, Greek yogurt, garlic powder, dill, salt, and pepper together in a bowl and mix well.
2. Add pickled beets and mix.
3. Add mixed spring greens and mix. You don’t have to coat these completely.
4. Sprinkle will fresh dill and chopped walnuts if desired and serve.

4. Air Fryer Garlic Cheese Stuffed Crescent Rolls

Air Fryer Garlic Cheese Stuffed Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT11M · Yield: [‘8’]

Use your air fryer to make this quick and easy snack or appetizer. Pillsbury crescent roll dough is brushed with garlic butter and wrapped around mozzarella cheese. Warning: they are addictive!

Ingredients

• 1 package Pillsbury crescent rolls (8oz/235g package)
• 4 mozzarella cheese strings (cut in half OR 8 small slices of mozzarella cheese)
• 2 tbsp garlic butter (melted)

Instructions

1. Preheat air fryer to 350°F and set for 6 minutes cook time.
2. Unroll crescent roll dough and separate into 8 triangles.
3. Place a piece of cheese at the end of each triangle. Roll up and fold in sides.
4. Brush garlic butter all over crescent roll dough.
5. Once preheated, place in air fryer to cook for 6 minutes. Don’t overcrowd. You might need to work in batches if your air fryer is small.
6. Remove from air fryer and brush the tops with remaining garlic butter. Let cool about 5 to 10 minutes before serving.

5. Texas Toast Garlic Bread

Texas Toast Garlic Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’, ‘8 pieces’]

This Texas Toast Garlic Bread Recipe is the simplest side dish and is way better than the frozen stuff. It only requires a few ingredients and is loaded with garlic, butter, and 2 kinds of cheese. Does it get any better?

Ingredients

• 8-12 Tablespoons unsalted butter
• 6 cloves garlic (pressed*)
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 8 slices thick sliced white bread*
• 6 ounces mozzarella cheese
• 3/4 ounce (1/4 cup) parmesan cheese*

Instructions

1. Preheat the oven to 375 degrees.In a small saucepan or in the microwave, melt the butter. Stir in the garlic, salt, oregano, and parsley. Brush both sides of the bread lightly with the butter mixture.
2. Spoon the remaining garlic and herbs on top of the bread.
3. Top the bread with the mozzarella and parmesan cheese.
4. Bake for 20-25 minutes or until the bottom of the bread is golden brown. Garnish with additional herbs if desired.

6. Crispy Brussels Sprouts

Crispy Oven-Roasted Brussels Sprouts with Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT20M · Total: PT33M · Yield: [‘4’, ‘4 servings’]

Crispy Brussels Sprouts are the keto low-carb side dish that will turn everyone into a brussel sprout lover. This recipe for smashed brussel sprouts with parmesan cheese have crispy, cheezy edges and oven-roasted caramel goodness.

Ingredients

• 1 Pound Brussels Sprouts (cleaned and trimmed)
• 2 Tablespoon Olive Oil
• 2 cloves Roasted garlic
• 1 Teaspoon Salt and Pepper (to taste)
• 1/2 Cup Parmesan Cheese (freshely grated)

Instructions

1. Trim the root end and any bruised leaves off of the Brussels sprouts.
2. Place the sprouts in a microwave-safe bowl and add enough water to submerge them halfway.
3. Place a plate on the bowl and microwave for 10 minutes or until fork-tender.
4. While the Brussels sprouts are cooking, place a non stick baking sheet in the oven. Preheat the oven and the pan to 425.
5. Drain the cooked brusseles sprouts and allow to fully drain of excess water.
6. In a mixing bowl, mash the roasted garlic in the olive oil to infuse it and add the salt and pepper.
7. Add the drained cooked brusseles sprouts to the infused oil and coat completely.
8. Pour onto the preheated baking sheet. Use a glass to smash the sprouts flat.
9. Add 1/2 the parmesan cheese to the smashed sprouts.
10. Cook for 10 minutes at 425.
11. Flip the sprouts and add the rest of the parmesan cheese, cooking an additional 10 minutes.
12. Roasted brussel sprouts are done when they are golden brown on all surfaces.

7. Tomato Basil Salad

Tomato Basil Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 as a side’]

Made with garden-fresh tomatoes, spicy red onions, delicious sweet basil, and an easy three ingredient balsamic dressing, this Tomato Basil Salad takes just 10 minutes to prepare start to finish. 

Ingredients

• 5 large medium ripe heirloom or beefsteak tomatoes (chopped into 1-inch cubes)
• 1/2 red onion (chopped)
• 10 fresh basil leaves (chopped)
• 3 tablespoon olive oil ((good quality))
• 3 tablespoon balsamic vinegar
• 1 clove garlic (minced)
• salt and fresh ground black pepper (to taste)

Instructions

1. Add the tomatoes, onion, and fresh basil to a large salad bowl. Gently mix to combine.
2. In a separate bowl whisk together the olive oil, balsamic vinaigrette, garlic, salt, and pepper.
3. Combine the tomatoes with the vinaigrette. Allow salad to rest for 5-10 minutes at room temperature to allow flavors to marinate together. Enjoy!

8. Arugula Shaved Fennel Salad

Arugula-Shaved Fennel Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT0S · Total: PT10M · Yield: 4

Arugula-Shaved-Fennel Salad is served with thin-sliced red onion, blue cheese crumbles, and balsamic vinaigrette. It’s wonderful as an accompaniment for roasted meat and steaks—or on its own for a light lunch.

Ingredients

• 3/4 cup good-quality extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 tablespoon dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 5 cups (packed) baby arugula, washed and dried
• 1 small fennel bulb, fronds removed, trimmed
• 1/2 medium red onion, thinly sliced into 1/4 rings
• 1/2 cup blue cheese crumbles

Instructions

1. Add all ingredients to a screw-top jar. Lid and shake well.
2. Toss the arugula, fennel, and red onion together in a salad bowl. Serve with balsamic dressing and blue cheese crumbles on the side. Add only enough dressing to lightly coat each serving of salad (I drizzle on just about a tablespoon for mine).

9. Roasted Artichoke and Mozzarella Salad

Roasted Artichoke & Mozzarella Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 4

Ingredients

• ¼ c. extra virgin olive oil, divided
• 1 14- oz. can or jar artichoke hearts, drained and rinsed
• 1 t. dried Italian seasoning, divided
• 2-3 garlic cloves, minced
• Sea salt and black pepper, to taste
• 3 c. fresh arugula
• 1 pint cherry or grape tomatoes, cut in half
• 1 medium red onion, cut in half and sliced
• 3 T. capers, drained
• 3 T. fresh parsley, chopped
• 2 T. fresh basil, thinly sliced
• 2 T. balsamic vinegar
• 1 T. fresh lemon juice
• 1 t. Dijon mustard
• 8- oz. small fresh Mozzarella balls, cut in half
• Sprigs of fresh herbs, for garnish

Instructions

1. Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
2. Pat the artichoke hearts dry and transfer to a large bowl. Add one tablespoon olive oil, ½ teaspoon Italian seasoning, and the minced garlic. Season with salt and black pepper, to taste. Toss to combine.
3. Arrange seasoned artichokes on the prepared baking sheet in a single, uniform layer and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.
4. While the artichokes roast, combine the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set aside.
5. In a small bowl, combine the remaining olive oil with the balsamic vinegar, fresh lemon juice, Dijon mustard, and remaining Italian seasoning. Season with salt and black pepper, to taste, and whisk together until emulsified. Set aside.
6. Remove the artichokes from the oven and cool for several minutes before adding to the salad. Toss to combine and top with fresh Mozzarella. Garnish with fresh herbs, if using, and serve immediately with the balsamic dressing. Enjoy!

10. Twice Baked Potato Casserole

Twice Baked Potato Casserole With Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT50M · Cook: PT12M · Total: PT62M · Yield: [‘6’, ‘6 servings’]

Twice baked potato casserole is the easy cold weather comfort food recipe with all the flavors of a stuffed potato. Crisp bacon, cheddar cheese, sour cream and green onions fill every fork full of this kid friendly recipe.

Ingredients

• 6 medium-sized Potatoes (scrubbed well)
• 3 Tablespoons Vegetable Oil
• 1/2 Cup Sour Cream
• 1/2 Cup Butter
• 1/2 Cup Milk
• Salt and Pepper (to taste)
• 2 Cups Cheddar Cheese
• 1/2 Cup Chopped (Cooked Bacon (approximately 4 slices))
• 2 Green Onions (green parts chopped)

Instructions

1. Preheat oven to 400F.
2. Line a baking sheet with tinfoil or a silicone baking mat
3. Scrub each potato clean and then rub with cooking oil.
4. Place the potatoes on the lined cookie sheet and bake for 1 hour.
5. Chop the potatoes into 1″ pieces and place in a large bowl.
6. Mash the potatoes with a fork or a patry blender
7. Add the butter, sour cream, milk, salt and pepper, half of the cheese and half of the chopped bacon to the mixing bowl.
8. mix until combined
9. Reduce oven temperature to 350F.
10. Scoop potato mixture into a pan sprayed 8″ x 8″ casserole dish.
11. Top with remaining cheese, bacon and green onions.
12. Bake for 10-12 minutes, until cheese is completely melted.

11. Focaccia Bread

Focaccia Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT95M · Yield: [’24’, ’24 slices (2 full loaves)’]

Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, it is called “pizza bianca”. Focaccia can be served as a side dish or as sandwich bread. Top with your favorite herbs, garlic, and vegetables to create a beautiful design!

Ingredients

• 4 cups flour (all purpose)
• 2 tbsp sugar
• 2 tsp salt
• 1 1/3 cup warm water
• 2 1/4 tsp Active Dry Yeast (mixed with 1 tsp of sugar)
• 1/4 cup olive oil (plus extra for greasing the pan)
• Thinly sliced garlic
• Fresh or dried Rosemary
• Salt (coarse sea salt if possible)
• Olives (green, black)
• Tomatoes
• Roasted red peppers
• Red onion
• Green onion
• Hot peppers
• Sweet peppers
• Sundried tomatoes
• Olives
• Any vegetable of choice

Instructions

1. Add the flour, sugar and salt into the bowl of a stand mixer, set aside.
2. In a small bowl or measuring cup, add the water and sprinkle the yeast and sugar mixture over the water, set aside until it proofs (doubles in size and become puffy).
3. Once the yeast mixture has proofed, add it to the flour mixture along with the oil. Attach a dough hook and knead on medium speed for 3 to 5 minutes or until it becomes a nice smooth dough ball. Knead by hand for approximately 10-15 minutes until a smooth dough ball forms if you do not have a stand mixer.
4. Place the dough in a large oiled bowl, cover with plastic wrap and allow to rise in a warm draft free place until doubled in size.
5. Once the dough has doubled in size, punch down to deflate it on a lightly floured surface (ex. Kitchen counter).
6. Add a few tablespoons of oil to the bottom of two 9 inch pie dishes or baking sheets (or 1 pie dish and 1 rimmed cookie sheet) and set aside.
7. Cut the dough in half and place each half in the pie dishes or cookie sheet. Flatten the dough and flip to coat both sides of the dough with oil.
8. Use your fingers to poke deep holes into the dough over the whole surface. Poke all the way down until you touch the pie dish/baking sheet.
9. Loosely cover the dough with plastic wrap and leave in a warm spot to rise until doubled again.
10. Preheat your oven to 400°F.
11. Once the dough has risen, top with the garlic, rosemary, salt and a drizzle of oil or get creative and use toppings (peppers, olives, asparagus, mushrooms, etc.) to create a design. Drizzle 1-2 tablespoon of olive oil evenly over the top of the dough.
12. Bake for approximately 20-25 minutes until crispy and light golden brown.
13. Optional: drizzle with additional olive oil when it comes out of the oven for serving.
14. Slice and serve warm. Enjoy!

12. Homemade Coleslaw

Homemade Coleslaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT1H10M · Yield: 8

Making homemade coleslaw saves time and money! Try this quick and easy coleslaw recipe for your next picnic or cookout. It’s a homemade coleslaw dressing recipe with the option to use prepackaged coleslaw veggies or shred your own!

Ingredients

• 5 TBSP light mayonnaise
• 1/3 cup plain no-fat greek yogurt
• 1/3 cup low-fat buttermilk, regular milk is fine too.
• 1 Tbsp white vinegar
• 1 packet Stevia (or more to taste)
• 1 cup shredded carrots
• 7 cups shredded cabbage and carrots, There is approx. 7 cups shredded coleslaw mix in a 16 oz bag of prepackaged coleslaw mix

Instructions

1. Whisk together sauce or dressing ingredients until well blended
2. Stir in cabbage mixture until all is coated.
3. Chill for at least one hour before serving.

13. Slow Cooker Garlic Parmesan Mushrooms

Lazy Slow Cooker Garlic Parmesan Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [‘8’, ‘8 servings’]

Slow cooker garlic parmesan mushrooms are the ultimate slow cooker side dish. This easy and flavorful dish will instantly elevate any meal you choose to add it to!

Ingredients

• 3 lbs mushrooms (baby bella and white button mushrooms both work well. I like to use a mixture of both when I can )
• ½ cup parmesan cheese (fresh grated is always best, when possible)
• ½ cup onion (diced)
• ⅓ cup olive oil
• 5 cloves garlic (freshly pressed (you can use the jarred, minced kind if you prefer))
• 2 tablespoons ranch dressing mix (see notes above if you would like to make your own)
• 1.5 tablespoons fresh dill, divided (finely chopped)

Instructions

1. clean mushrooms by wiping off any dirt with a damp paper towel and cut off the end of the stem
2. Add mushrooms to slow cooker.
3. add remaining ingredients into slow cooker and stir
4. cover and cook on low for 4-6 hours
5. optional: sprinkle additional grated parmesan cheese and fresh chopped dill on top when serving.

14. Caprese Spinach Salad

Easy Caprese Spinach Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘2’, ‘2 serving’]

This tomato and mozzarella salad is delicious and perfect for a light meal.

Ingredients

• 1 1/2- 2 cups fresh baby spinach (or regular)
• 1 Roma tomato (or similar)
• 8 oz fresh mozzarella (ball or log)
• 2 leaves basil
• salt and pepper to taste
• olive oil and balsamic vinegar (or similar)

Instructions

1. Slice the Roma tomato,mozzarella, and fresh basil leaves.
2. In a bowl or plate of choice add fresh spinach.
3. Then alternate the tomatoes and mozzarella slices on top
4. Place the sliced basil over the tomatoes and cheese.
5. Sprinkle a little salt and pepper to taste over the tomato, cheese, and basil.
6. Serve with balsamic vinegar and olive oil (or dressing of choice).

15. Purple Mashed Potatoes

Purple Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Turn a regular mashed potato recipe into a spectacular side dish simply by using purple potatoes! These glorious bright purple hues will definitely be the star of the dinner table.

Ingredients

• 1 kg potatoes (purple)
• 75 g butter (unsalted)
• 100 ml milk
• 100 ml double cream
• ¼ cup chives (chopped)
• salt (to taste)
• pepper (to taste)

Instructions

1. Peel the potatoes and cut them into 1 cm to 2 cm cubes.
2. Add the potatoes into a saucepan of salted cold water. Put the lid on and bring to the boil.
3. Chop the chives to yield ¼ cup.
4. In a small saucepan, add butter, milk and double cream and bring them to a gentle simmer.
5. When the purple potatoes are cooked, drain and return to the sauce while it’s still hot. Start mashing the potatoes and slowly introduce the creamy mixture.
6. Add ¾ of the chopped chives and season with salt and pepper to taste.
7. Place in a serving bowl. Add a thin streak of double cream to create a swirl and garnish with the left-over chives.
8. Serve while hot.

16. Vegan Garlic Knots

Vegan Garlic Knots (Roasted Garlic and Herb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT15M · Total: PT130M · Yield: [’16’, ’16 Rolls’]

Light, fluffy and irresistible! The bread rolls are made from scratch with a few simple ingredients. They make the perfect sides to any meal.

Ingredients

• 2 cups bread flour (see Notes)
• 2 teaspoon yeast
• 2 tbsp sugar
• ½ tbsp oil (plus extra)
• 1 teaspoon salt
• ¾ cup warm water (not hot!)
• 1 head garlic
• 1 teaspoon olive oil
• Roasted garlic (from above)
• 1 tbsp nutritional yeast
• 2 tbsp chopped fresh herbs (From below. I used parsley and basil))
• 4 tbsp dairy-free butter or spread
• 1 handful fresh herbs (chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions Make the dough

1. Combine the yeast, sugar and warm water in the stand mixer bowl. Let it sit for 5 minutes to proof until it becomes foamy on top.
2. Add the flour, oil and salt then mix for 6 minutes at medium speed or until a soft and smooth dough is formed.
3. To make this dough by hand, I suggest my Pretzel Bun recipe for more details and step-by-step photos.
4. Coat the dough with oil then cover the bowl with plastic wrap and place in the fridge to rise for 1 hour.

Roast the garlic

1. Preheat the oven to 425˚F.
2. Cut the top ½ inch off the garlic bulb. Place in the center of a sheet of foil.
3. Drizzle to cut portion with olive oil then wrap up the foil in a tightly sealed package.
4. Place on a baking sheet and roast for 40 minutes. The cloves should be soft and golden brown.
5. Allow them to cool for 5 minutes before squeezing the flesh out of the skin into a small bowl.

Shape and bake

1. Place the dough on a well-floured cutting board or surface. Flour the rolling pin and roll out the dough to a 14 by 11 inch rectangle (35 by 28 cm).
2. Mix the roasted garlic into a paste, add a 1 teaspoon of oil if needed. Spread onto the top half of the dough. Sprinkle with nutritional yeast and 2 tablespoons of the chopped fresh herbs.
3. Fold over the bottom half of the dough to cover the top half.
4. Use a knife to mark out 16 equal strips (about ¾ inch wide). Cut out one strip, gently stretch to lengthen then tie into a knot. Place on a parchment-lined baking sheet. Repeat with the remaining strips and place spaced apart on the tray.
5. Cover with plastic wrap or a clean, lint-free kitchen towel and allow to rise for 15 minutes. Preheat the oven to 375˚F.
6. Bake the knots for 12 minutes or until lightly golden brown.

Brush with herb butter

1. Melt the dairy-free butter in a saucepan on low heat. Add the remaining chopped herbs, black pepper and salt to taste.
2. Brush or spoon over the garlic knots as soon as they come out of the oven. Leave them for a couple of seconds to allow the butter to soak in.
3. Serve warm.

17. Avocado Tomato and Arugula Salad

Avocado, Tomato and Arugula Salad with Cilantro Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘2’]

This avocado tomato arugula salad is light and refreshing and so easy to put together. Whether you’re looking for a healthy side or a simple way to impress guests, this salad will get the job done!

Ingredients

• 2 TBS finely chopped cilantro
• 2 TBS olive oil
• 1 1/2 TBS Balsamic vinegar
• 2 tsp sugar
• 2 TBS water
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 to 3 cups baby arugula
• 1 medium size tomato (chopped)
• 1 avocado (peeled, pitted and chopped)
• 2 TBS shredded Parmesan cheese
• Salt (to taste if necessary)

Instructions

1. In a small bowl, whisk together the cilantro, oil, vinegar, sugar, water, salt and pepper. Set aside.
2. Toss together the arugula, tomato and avocado.
3. Mix together with dressing.
4. Top with Parmesan cheese. Season with extra salt if necessary.

18. Fall Kale Apple Salad

Fall Kale Apple Salad – Honey Dijon Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

Fall Kale Apple Salad with a sweet and tangy honey Dijon vinaigrette. Tender kale tossed with fresh apples, raspberries, nuts and seeds for the ultimate fall salad! The dressing is a sweet and tangy honey Dijon vinaigrette. The salad is loaded with fresh apples, raspberries, craisins, walnuts and sunflower seeds. Serve the salad as is, as a hearty and healthy side dish or top with grilled chicken or steak for a full meal.

Ingredients

• 1 bunch kale (approximately 6 cups)
• 1 cup raspberries (1 pint)
• ¼ cup craisins
• ¼ cup sunflower seeds
• ¼ cup walnuts
• 3 small green apples (approximately 1 cup diced)
• 3 tbsp extra virgin olive oil (or neutral oil of choice)
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 small garlic clove (very finely minced or shredded)
• 1/4 tsp salt
• 1/4 tsp pepper (or to taste)

Instructions

1. Prepare the kale by first thoroughly washing. Pull the kale leaves off of the tough stems and discard the stems. Use a knife to chop the kale into small, bite-sized pieces or use your hands to tear into small pieces. Transfer the cut kale to a large bowl.
2. In a small bowl whisk together the dressing ingredients until evenly combined. Whisk until the dressing thickens and emulsifies.
3. Pour the dressing over the kale and massage the leaves with your hands by lightly squeezing handfuls at a time, until the leaves are darker in color and soften. It may take 4-5 minutes of massaging the kale before you see the leaves darken and soften. The volume of the kale in the salad bowl will reduce by half as the leaves soften. Note: please do not skip this step. There is a huge difference between unmassaged and massaged kale. Without massaging the kale the leaves will remain tough and coarse.
4. Add the salad mix-in’s into the salad bowl – craisins, sunflower seeds, walnuts, diced apple. Toss until evenly combined.
5. Just before serving the salad top with raspberries and enjoy!

19. Garlic Bread

Garlic Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 slices’]

This is the best Garlic Bread Recipe! Using only fresh ingredients for ultimate flavor, this homemade recipe is so easy that you’ll want to make it every day!

Ingredients

• 1 loaf French bread (sliced in half lengthwise)
• ½ cup unsalted butter (softened)
• ⅓ cup freshly grated Parmesan cheese
• 4 cloves garlic (finely minced)
• 2 tbsp fresh chopped parsley
• ½ tsp kosher salt*
• pinch black pepper (optional but recommended )
• pinch cayenne pepper or cracked red pepper flakes (optional but recommended )

Instructions

1. Preheat the oven to 425°F.
2. In a medium bowl, mix together the butter, Parmesan, garlic, parsley, and seasonings until thoroughly combined and smooth.
3. Spread the cut sides of bread with the garlic-butter mixture.
4. Bake for about 10 minutes until the bread is golden and the edges are toasted.
5. Slice and serve!

20. Smothered Green Beans

How To Make Smothered Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

You only need 5 ingredients and 20 minutes to make side dish the whole family will love!

Ingredients

• 2 teaspoons vegetable oil
• 6 small shallots (or one small onion peeled and finely sliced)
• 1 pound (454g) green beans (trimmed and tailed)
• garlic salt ( to taste)
• 6 slices cooked bacon (cut into pieces)
• 1 cup (236ml) chicken stock

Instructions

1. Heat oil over medium heat in a skillet or large saucepan and sauté shallots for a couple of minutes until softened.
2. Add the green beans and a fourth of the bacon and cook for a minute
3. Mix in the garlic salt (and any add-ins) and stock, cover and simmer for 15 minutes (green beans with a little bite) to 20-22 minutes (softer beans).
4. Uncover, adjust seasonings as needed, switch off the heat, and top with the remaining bacon.
5. Serve as is for a low carb dish, or with rice or cornbread as a main dish.

21. Air Fryer Vegetables

Air Fryer Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

These Air Fryer vegetables are a quick and easy side that you can make with any vegetables you have on hand. Ready in just 15 minutes!

Ingredients

• ½ cup bell pepper (chopped)
• ½ cup zucchini (sliced)
• 1 cup mushrooms (halved)
• ½ cup cauliflower (cut into small florets)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil or vegetable oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat the Air Fryer at 350°F/180°C for 5 minutes.
2. In a bowl toss the vegetables with oil and seasonings you’re using.
3. Place your seasoned vegetables in the Air Fryer in a single layer, and air fry for 10 minutes or under tender and crispy flipping halfway through.

22. Grilled Broccoli

Grilled Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘8’]

Transform your chargrilled broccoli by adding in garlic, chilli and lemon.

Ingredients

• 2 heads of broccoli (appox 500g separated into florets)
• salt (to taste)
• pepper (to taste)
• 2 tablespoons coconut oil ( melted)
• 4 cloves garlic ( sliced very fine)
• 2 mild red chile peppers (sliced very fine)
• dash of lemon juice
• lemon wedges

Instructions

1. Add half the oil oil, garlic and the chile to a pot over medium heat until garlic starts turning golden brown. Garlic and chile burn very quickly so as soon as they start changing colour, pour the mix into a cool container to stop the cooking.
2. Blanch broccoli for 2 minutes in a pot of boiling water, then plunge into ice cold water to stop it from cooking.
3. Leave broccoli to dry completely, and when dry put in a bowl and season the broccoli with remaining olive oil, salt and pepper.
4. Heat a ridged griddle pan over high heat and grill the broccoli in batches making sure to turn the florets halfway through so all sided get char marks.
5. Transfer the broccoli to a bowl, pour the garlic and chili mix and a dash of lemon juice (if using). Adjust seasoning, add in lemon wedges (if using) and serve.

23. Balsamic Roasted Asparagus

Balsamic Roasted Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 4

Balsamic Roasted Asparagus has a crisp texture and layers of flavor. It’s an easy side dish for your holiday table!

Ingredients

• 1 lb fresh asparagus, tough ends trimmed
• 2 garlic cloves, minced
• 1 Tbsp balsamic vinegar
• 2 tsp olive oil
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat oven to 450 degrees.
2. Lay asparagus in single layer on cookie sheet.
3. In a small bowl, combine garlic, vinegar and olive oil. Sprinkle over asparagus, and roll asparagus in liquid to coat.
4. Season asparagus with pepper and salt.
5. Roast for 10-13 minutes or just until tender.
6. Remove from oven and sprinkle with feta cheese.

24. Herb and Cheese Pull Apart Bread

Herb and Cheese Pull Apart Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT145M · Yield: [‘8’, ‘8 servings’]

This classic Italian Garlic Herb and Cheese Pull Apart Bread is sure to be everyone’s favorite at any holiday party. This Pull Apart Bread is so simple to make and perfect for entertaining.

Ingredients

• 3 cups All Purpose flour
• 1 1/4 cup Milk (warm )
• 2 tsp Active dry yeast
• 1 tsp Sugar
• 2 tbsp Butter (softened )
• 1 tsp Garlic powder
• 1 tsp Salt
• 1 1/2 tbsp Melted butter
• 2 tsp Italian mixed herbs
• 1 tsp Crushed red chili flakes (optional)
• 1/2 cup Grated cheese

Instructions Making the Dough

1. In a small bowl, dissolve the yeast in ½ cup of warm milk and sugar. Leave aside for about 5 mins, until the yeast gets activated and froths up.
2. In the bowl of a stand mixer, add 2 ¾ cup of flour, salt, garlic powder and softened butter. With the dough hook on, mix it for couple of minutes.
3. Now add the frothed up yeast mixture and the remaining ¾ cup of milk and knead it to form a smooth, soft, elastic dough. Make sure the dough is not sticky. If the dough appears sticky add the remaining ¼ cup of flour in batches until it forms a elastic dough. Do not dump all the remaining flour, just add enough until it forms a soft dough.
4. Shape the dough into a ball and then place it in a well oiled bowl. Turn the dough over in the bowl, so that it is evenly coated with oil. Cover the bowl with plastic wrap and let it rise for about a hour to 1 ½ until it is doubled in size.
5. I used my Instant Pot to proof the dough and it took me just 30 minutes to do the first proofing. I set it on yogurt mode and set it to low heat and timed it for 30 minutes. Make sure you use a glass lid to cover the IP and not the actual lid as it could get stuck under pressure.
6. If the dough appears not completely proofed, let it continue for 10 more minutes or until it is doubled.

Shaping the Bread

1. Dust the work surface lightly with flour and dump the raised dough. Deflate the dough and form a square with it. Now roll it out to form a 12 x 12 square.
2. Brush the surface with melted butter and evenly add the herb and crushed red pepper. Also spread the cheese over the dough and using a rolling pin, slightly roll on top of the dough, so that the filling sticks better to the dough.
3. Using a pizza cutter, slice the dough into 6 even strips.
4. Lay each strip on top of another with the topping facing up. The strips need not be perfect, just make sure you evenly try to stack them.
5. Now with a very sharp knife, cut straight down the stack dividing it into 6 equal squares.
6. Grease and lightly flour a 9 x 4 loaf pan. Layer the square slices, cut side down into the loaf pan.
7. Wrap the loaf pan with a towel or plastic wrap and let it rise again for about an hour.
8. Lightly brush the top with milk and bake it in a preheated 350 F oven for about 30 – 40 mins, until it is done and the top is golden brown.
9. Let it cool on a wire rack and then start pulling it apart the and eating!

25. Tapioca Breadsticks

Gluten-Free Breadsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’22’, ’22 breadsticks’]

Gluten-Free Breadsticks (aka Biscoito de Polvilho) are a Brazilian snack, similar to Brazilian cheese bread, made with tapioca flour and can be either baked or deep-fried. Serve with coffee, tea, or any other drink of your choice.

Ingredients

• 4 cups tapioca flour (about 500 g (or more if the dough gets too stick to shape the breadsticks))
• 1/3 cup grated Parmesan cheese
• 1/2 cup whole milk
• 1/2 cup vegetable oil ((If deep-frying, you will need extra cold oil — enough to deep-fry))
• 1/2 tablespoon plus 1 teaspoon salt
• 1/2 tablespoon dried rosemary (optional (skip the herbs and add ½ tbsp sugar if deep-frying the breadsticks))
• 3 large eggs (at room temperature)

Instructions Baked Homemade Breadsticks

1. Preheat the oven to 350 degrees F (about 180 degrees C). Line two to three baking sheets with parchment paper and set aside.
2. Meanwhile, stir tapioca flour and Parmesan cheese together until combined in a large heat-proof bowl; then set aside.
3. In a small saucepan, stir together the milk, oil, salt, and rosemary and bring to a boil. Remove from heat and pour the hot liquid mixture over the flour mixture, stirring well with a wooden spoon until combined. The mixture will be lumpy. Let cool enough to handle the dough with your own hands.
4. Add eggs to one side of the bowl, break them with a fork and give a quick stir. Then, using your hands, mix them with the lumpy flour mixture until obtaining homogeneous dough, about 3-4 minutes. If the dough is too stick to roll, add just a little more tapioca flour and mix well until you can form into balls and then sticks.
5. Lightly grease your hands with a drop of vegetable oil. Using a tablespoon as measurement, spoon 1-2 tablespoons of the dough onto your hands, mold into balls and then roll into sticks, 2-inch (mini breadstick) to 4-inch long each (medium breadstick).
6. Arrange them on the lined baking sheets, leaving a space (1 to 2-inches) between them.
7. Bake for about 13-15 minutes, or until tapioca breadsticks are puffy and lightly golden on top. Yield will vary according to the size of the tapioca breadsticks (22-45 breadsticks). Mine were approximately 4 inches long a piece, yielding about 22 breadsticks.
8. Serve while still warm accompanied by coffee, tea, or any other beverage of your choice. If desired, you can brush a bit of melted butter on top of the tapioca breadsticks. Enjoy!

Fried Quick Breadsticks:

1. Follow steps 2 to 5 above, but make the dough without the herbs and add about ½ tablespoon of sugar to the dough.
2. Place the shaped breadsticks in a pan with enough cold oil to deep-fry. These will prevent the dough to pop up while frying! Then, heat the oil on medium-high heat until bubbly. The breadsticks will float to the top!
3. At this point, turn the heat down to low and finish frying them until lightly golden brown. If you fry them in hot oil from beginning to end, they will pop up and may burn you.

26. Caesar Salad

Caesar Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

The best ever Caesar salad made from scratch! Forget about store-bought Caesar salad kits, and make your own at home by following a few easy steps!

Ingredients

• 2 romaine lettuce hearts (or 1 large head of romaine lettuce)
• ¾ cup Caesar dressing (follow the link for the recipe)
• ⅓ cup parmesan cheese (finely shredded)
• 4 cups one day old bread (torn into ¾ inch pieces)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ¼ teaspoon salt

Instructions To make garlic croutons

1. Coat pieces of bread in some olive oil, garlic powder, and salt, then bake in the oven at 350°F (175°C) for 10-15 minutes or until they’re crispy and golden brown.
2. Remove the croutons from the baking sheet, and allow them to cool completely.

To assemble the salad

1. Place the lettuce in a large mixing bowl, add the Caesar dressing and toss to combine.
2. Add the croutons, and the parmesan cheese and toss again. Serve immediately.

27. Garlic Pull Apart Bread

Pull Apart Garlic Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT195M · Yield: [‘8’, ‘8 servings’]

Bread is a vital part of any meal and it cannot get easier and delicious than this Pull Apart Garlic Bread. This will be a great choice of bread as an appetizer when entertaining during the holidays.

Ingredients

• 3 cups Bread flour (will use anywhere from 2 1/2 cups to 3 cups)
• 1 1/2 teaspoon Active dry yeast
• 1 1/2 Tablespoon Sugar
• 1 1/2 tsp Salt
• 1/2 cup Warm water
• 1/2 cup Warm milk
• 1 Tablespoon Butter (softened)
• 4 Tablespoon Butter (melted)
• 3 cloves Garlic (finely minced)
• 2 Tablespoon Fresh parsley (finely minced)
• 1 teaspoon Oregano (dried)
• 1 tsp Salt

Instructions To make the bread dough –

1. I used my stand mixer to make the dough. Add the warm water to the bowl of the mixer and sprinkle the yeast and the sugar. Gently mix and let the mixture bubble up and proof for about 5 to 8 minutes. Make sure that the water is warm and not too hot or cold.
2. Once the yeast is proofed, add the warm milk, salt and softened butter and mix.
3. Add the bread flour, about a cup at a time. I needed a little more than 2 ½ cups to make soft dough. You might need anywhere from 2 ½ to cups of flour. Knead the dough for about 7 to 8 minutes until it passes the window pane test. The dough should be slightly sticky but very soft.
4. Place the dough into a greased bowl and let it rise in a warm place until double in volume. Mine took about 1 ½ hours to double.

To shape and bake the pull apart bread –

1. When the dough is rising, make the garlic topping. Melt the butter and then add the rest of the ingredients to the melted butter.
2. Once the dough has doubled in volume, pinch out small 1 inch balls. I got about 24 balls from the dough.
3. Dip the balls in the garlic butter and then place them in layers in a greased loaf pan.
4. Cover the pan and let the dough rise for the second time. It took about 45 minutes for me to double the volume of the dough.
5. Preheat the oven to 350 F and then bake the bread for about 30 minutes or until it is golden brown on top and sounds hollow.
6. Remove the pan and let the bread rest in the pan for about 10 minutes. Remove the bread from the pan and start pulling it apart and enjoy with some marinara sauce on the side.

28. Marinated Roasted Bell Peppers

Marinated Peppers (Capsicums) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: 4

Marinated Peppers add bright, fresh flavor to salads and sandwiches, and are a delicious addition to appetizers and cheese boards. They are easy to make and will keep in the refrigerator for up to 3 months. Simply roast a tray of bell peppers then let them marinate in a simple vinaigrette flavored with garlic and fresh herbs.

Ingredients

• 4 red, yellow, or orange bell peppers, all one color or a mix
• 1/2 cup extra virgin olive oil
• 1/2 cup white balsamic vinegar (white wine vinegar or unseasoned rice vinegar are also good options)
• 1 tbsp honey
• 2 cloves of garlic, peeled and minced (more if you want an intense garlic flavor)
• A couple of sprigs of fresh thyme
• 1/2 cup of chopped fresh parsley
• 1/2 – 1 tsp crushed red pepper flakes (to taste)
• 1 tsp salt
• 1 tsp ground black pepper

Instructions

1. To roast the peppers in the oven: Set a rack in the top third of your oven and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Lay the peppers on the baking sheet and broil until their skins are about 90% blackened. Turn them over and broil until they are 90% blackened on all sides.
2. To roast the peppers on a Blackstone Griddle: Turn the burner to high and allow the griddle to preheat for 10 minutes. Lay the peppers on the hot griddle and let them cook, undisturbed, until they are about 90% blackened on the bottom. Turn the peppers and continue to cook until they are blackened on all sides. (The peppers can also be roasted on a gas or charcoal grill.)
3. Place the hot peppers in a bowl. Cover the bowl with a towel and let stand until cooled to room temperature.
4. Add the remaining ingredients to a seperate bowl and whisk to combine.
5. Peel the blackened skins from the peppers and remove the stems and seeds. Slice or tear the peppers into strips that are roughly 1-inch thick.
6. Drop the strips of pepper into the vinaigrette and stir to coat. Store in a jar or other airtight container for up to 3 weeks. (They’ll probably last longer, I’m just being safe here.)

29. Roasted Cherry Tomatoes

Balsamic Roasted Cherry Tomatoes (Pan-fried & Oven) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘4’, ‘4 Adults’]

How to make balsamic roasted cherry tomatoes in two ways, pan-roasted & oven-roasted. Toss them with pasta, salad, bruschetta & so much more.

Ingredients

• 500 gram cherry tomato (I use a mix of cherry & grape tomato)
• 2 tbsp olive oil
• salt & pepper as per taste
• 1/2 tsp oregano (using dry oregano)
• 1.5 tbsp balsamic vinegar
• 3 tbsp parsley (finely chopped)

Instructions Prepare tomatoes for roasting

1. At first, clean and wash the cherry tomatoes. Pat dry and cut them in half. For smaller size tomatoes you can leave them as is in both cooking versions.Now that tomatoes are cut in half, transfer them to a mixing bowl and add chopped garlic, balsamic vinegar, olive oil, salt, freshly ground black pepper, parsley, and oregano. Mix well, adjust salt & pepper as per taste. Now they are ready to cook on the stovetop or in the oven

Oven-roasted cherry tomatoes

1. Preheat the oven to 400F. Grease the sheet pan and place the tomato mixture in a single layer. Roast for 15 minutes, you will start seeing tomatoes collapsing and charred (pic 6). Serve them immediately or store them once cool down.

Pan-fried roasted cherry tomatoes

1. Heat a cast-iron skillet or nonstick pan over medium heat. Pour the tomato mixture and spread it in a single layer. Cook it for 2-3 minutes without disturbing it. Balsamic vinegar will start thickening and the tomato skin starts to wrinkle.Stir once after 3 minutes, cook for another 2 minutes. Switch off the heat and transfer them to a serving bowl. Pan-roasted cherry tomatoes with balsamic vinegar are ready to serve.

30. Avocado Panzanella Salad

Avocado Panzanella Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 large servings or 4 small servings’]

This avocado Panzanella salad makes a filling and delicious dinner! It’s perfect for a busy weeknight or when you have a loaf of crusty bread to use up!

Ingredients

• 1 small loaf crusty bread (About 8 oz)
• 1 tablespoon olive oil, divided
• 1 tablespoon pine nuts
• 1 avocado, peeled and pitted
• 2 cups cherry tomatoes, halved
• 4 cups arugula or mixed greens
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees
2. Slice the bread into 1 inch chunks
3. Drizzle two teaspoons of olive oil evenly over the bread. If you have olive oil spray, that’s a great way to evenly coat the bread without having to use a lot of oil.
4. Bake the bread for 5 minutes then add the pine nuts to the pan, flip the bread over and toast the other side.
5. Let the bread cool slightly.
6. In a large bowl, combine the bread, pine nuts, avocado, tomatoes, and arugula.
7. Drizzle with the remaining olive oil and sprinkle with salt and pepper.

31. Broccoli Radish Salad

Broccoli Radish Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Fresh and light broccoli salad with vibrant radish and simple dressing.

Ingredients

• 14 ounces Broccoli
• 3.5 ounces Radish
• 1 small Shallot (or green onion)
• Chives (optional, fresh to garnish)
• 3 Tablespoon Oil (canola or olive oil)
• 1 Tablespoon Vinegar
• ½ Teaspoon Salt
• Black Pepper Ground (pinch)

Instructions Salad Ingredients

1. Cut broccoli florets into manageable pieces. Cut off greens and rinse florets.
2. Boil or steam broccoli florets until al dente (to the bite) cooked through. Strain when done and allow to cool.
3. In the meanwhile rinse, cut off ends, and slice radish.
4. Peel and slice shallots.
5. Chop fresh chives. (optional/garnish)
6. Combine all salad ingredients

Dressing

1. Prepare the dressing. Combine salt, black pepper and vinegar. Pour and mix in oil.

To Serve

1. Prep salad ingredients in a large or in small serving bowls. Sprinkle dressing and chives over salad.
2. Serve up room temperature or cooled as a side dish.

32. Arugula Parmesan Salad

Parmesan Arugula Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

This easy arugula salad recipe is light, tasty, and comes together in about 10 minutes. It’s the perfect side salad for virtually any main course and a fantastic last-minute option!

Ingredients

• 1/2 cup freshly grated parmesan cheese (+ more if needed)
• 1 tablespoon olive oil
• 1/2 tablespoon lemon juice
• 1/2 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1 (5 ounce) package arugula
• Salt & pepper (to taste)

Instructions

1. I strongly recommend buying a wedge of parmesan cheese for the best flavor vs. buying the pre-grated kind. Either grate it (I use my Microplane to make it light and fluffy) or use a potato/vegetable peeler to shave it.
2. Add the dressing ingredients (oil, lemon juice, honey, Dijon mustard) to a small bowl and whisk together.
3. Add the arugula to a salad bowl and toss with the dressing and parmesan cheese. Taste and adjust if needed (e.g. add a splash more oil or lemon juice) and season with salt & pepper. This salad wilts quickly, so enjoy it right away. Grate/shave more parmesan on top if you wish.

33. Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups chopped kale
• 2 cups shredded Brussels sprouts
• 1/3 cup sliced almonds, toasted
• 1/2 cup shaved Parmesan cheese
• 1/2 cup dried cranberries
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, massage the kale with a pinch of salt to tenderize.
2. 2. Add Brussels sprouts, cranberries, almonds, and Parmesan; toss to combine.
3. 3. In a separate small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. 4. Drizzle dressing over the salad and toss until evenly coated.
5. 5. Serve immediately.

34. Roasted Bell Pepper Puff Pastry Bites

Roasted Bell Pepper Puff Pastry Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 2 roasted red bell peppers, cut into strips
• 4 ounces cream cheese, softened
• 2 ounces goat cheese, crumbled
• 1 tablespoon minced fresh herbs (basil or parsley)
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Roll puff pastry and cut into 12 squares. In a small bowl, mix cream cheese with herbs.
3. 3. Place a pepper strip and a small dollop of the cream cheese mixture on each pastry square, then top with goat cheese.
4. 4. Brush edges with egg wash and bake on a parchment-lined sheet for 12–15 minutes, until golden and puffed.
5. 5. Cool slightly and garnish with extra herbs if desired.

35. Rosemary Parmesan Bread

Garlic Herb Breadsticks from Pizza Dough is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT150M · Cook: PT10M · Total: PT160M · Yield: [’10’]

These Garlic Herb Breadsticks are a delicious way to spice up pasta dinners! Made with fresh herbs, honey, and a delightful homemade garlic butter topping, you’ll want to make these breadsticks for dinner weekly. Try dipping them in marinara sauce as an appetizer or side.

Ingredients

• 2/3 cup warm water, around 110 degrees
• 1 heaping teaspoon instant yeast, about half of a standard packet*
• 1 teaspoon honey*
• 1 Tablespoon chopped fresh rosemary*
• 1 Tablespoon olive oil, plus more for greasing
• 1 1/2 cups (195 g) bread flour, plus an extra 1/2 cup (65 g) if needed*
• 1/2 teaspoon granulated garlic powder
• 1 teaspoon Morton kosher salt
• 2 Tablespoons olive oil
• 1 Tablespoon salted butter
• 2 cloves garlic, minced finely
• 1 heaping teaspoon EACH chopped fresh rosemary, basil, & oregano*
• 1.5 ounces (1/2 cup) parmigiano reggiano, grated

Instructions

1. In the bowl of your stand mixer (or a large bowl), whisk together the water, yeast, honey, and rosemary. Let stand for a few minutes.
2. Add the olive oil, 1 ½ cups of the flour, garlic, and salt. Mix on low with the paddle or dough hook attachment until well combined. Add another ¼ – ½ cup of flour if your dough is still wet enough that it is sticking to the sides of the bowl. Once the dough stays wrapped around the hook, mix on medium speed for 5 minutes. You can also knead it by hand if you do not have a mixer. The dough should feel slightly sticky.
3. Form the dough into a ball. Grease the mixing bowl and dough well with olive oil, making sure the ball is coated.
4. Cover with a towel or plastic wrap and let rise in a warm environment for 1-2 hours or until it has doubled in size.
5. Once the dough has doubled, preheat the oven to 550 degrees (or as hot as it goes). Flour a clean surface. Gently tilt the bowl so the dough falls out. It will naturally begin to spread into a circle. Gently press and pull it into an oval that is about 9 x 13 inches.
6. Let it rest for at least 10 minutes. While the dough rests, combine the olive oil, butter, and garlic in a small saucepan. Heat over medium until the butter is melted. Remove from the heat. Stir in the remaining herbs. Set aside. Transfer the dough onto a pizza pan or baking sheet. Sprinkle with the parmesan cheese.
7. Drizzle the herb butter on top.
8. Bake for 10-13 minutes, rotating and checking the bread halfway through. Let cool and slice into breadsticks.

36. Grilled Delicata Squash

Grilled Delicata Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

Grilled Delicata Squash is easy to make & full of flavor. The natural sweetness make this the perfect side to any fall or winter dish.

Ingredients

• 1 delicata squash
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• baby spinach
• roasted salted pecans
• dried cranberries
• balsamic glaze

Instructions

1. Cut the squash in half lengthwise and remove the seeds. Drizzle with oil and sprinkle with salt and pepper.
2. Grill on medium for 25 minutes or until fork-tender.

37. Savoury Vegan Muffins

Savoury Vegan Breakfast Muffins w Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’10’, ’10 muffins’]

Easy, melt-in-the-mouth savoury vegan muffins with zucchini.

Ingredients

• 2 tbsp ground flaxseed
• 1 cup wholemeal flour
• 2 cups plain flour
• 2,5 tsp baking powder
• 2½ tbsp olive oil
• ⅘ cup + 2 tbsp almond milk (or other UNSWEETENED plant milk)
• ⅔ cup vegan cheese (sliced)
• 1 medium-sized zucchini
• 2 tbsp pumpkin seeds (topping)
• 1 tsp salt
• ¼ tsp ground pepper
• A pinch garlic powder
• 2,5 tbsp dried chives
• 1 tsp dried thyme
• 1 tsp paprika powder

Instructions

1. Make a flax egg by combining ground flaxseed and boiling hot water (6 tbsp). Stir well until no lumps remain and set aside.
2. In the meantime, sift all your dry ingredients (flour, baking powder, seasoning) into a medium-sized bowl. Stir well.
3. Grate a courgette/zucchini. Set aside.
4. In a new bowl, combine your wet ingredients – oil, almond milk, and flaxseed egg. Then take the grated zucchini and squeeze out all the water from your zucchini over your wet mixture. Set the zucchini aside again. Stir the mixture.
5. Add your wet mixture to your dry mixture. Mix well with a silicone spatula until fully combined. When fully mixed, stir in the cheese and zucchini.
6. Grease the muffin tin with plenty of oil. Fill the moulds with your mixture (with a spoon) and top off with pumpkin seeds.
7. Bake at 180°C/356°F (fan oven setting) for 30-35 minutes.

38. Lemon Parmesan Asparagus

Lemon Parmesan Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’]

It will take longer for the oven to heat up than to prep this tasty lemon parmesan asparagus! Simple ingredients come together in this classic versatile side dish.

Ingredients

• 1 lb. asparagus
• 1/2 Tbsp. olive oil
• 1/2 tsp. garlic powder
• salt and pepper
• 2 Tbsp. grated parmesan
• 1/2 – 1 Tbsp. lemon juice

Instructions

1. Preheat oven to 425° F (218° C).
2. Rinse asparagus and cut woody ends off. Pat dry.
3. Place asparagus on a baking dish and rub with olive oil. Sprinkle salt and pepper generously evenly over asparagus to taste, along with garlic powder. Rub into the asparagus. Top with freshly grated parmesan cheese.
4. Place asparagus in oven and bake for 10 – 14 minutes until roasted but still crisp (baking time will depend on thickness of asparagus).
5. Remove from oven and drizzle lemon juice on top either right away or after placing in serving dish. I prefer mine to have a strong lemon flavor so I use about a tablespoon, but you can use less if desired.

39. Air Fryer Green Beans

Easy Air Fryer Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT6M · Total: PT8M · Yield: [‘4’]

Easy Air Fryer Green Beans

Ingredients

• 1 pound (450g) green beans
• cooking spray
• salt (to taste)

Instructions

1. Preheat the Air Fryer to 375 degrees F. / 190 degrees C
2. Wash and pat dry the green beans, top and tail them with a sharp knife. Add to a mixing bowl and toss beans with olive oil, the best salt ever, and pepper. You can also use your hands or tongs to mix.
3. Place the coated green beans in a single layer the air fryer basket and cook for 8-10 minutes, shaking the basket halfway and at least once more during cooking so that they cook evenly. The beans should be tender and slightly crispy.
4. Remove and serve immediately topped with some extra salt, red pepper flakes, lemon wedges and chopped herbs etc to your taste.

40. Simple Side Salad

The Best Side Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

This simple green side salad includes romaine, cucumber, tomato, dried cranberries, pecans, and a blend of two different delicious dressings!

Ingredients

• 1/4 cup Caesar dressing
• 2 tablespoons balsamic vinaigrette
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes (, cut in half)
• 1 cup cubed cucumber
• 1 cup cubed pear
• 1/3 cup dried cranberries
• 1/3 cup pecan halves
• pepper (, to taste)

Instructions

1. In a small bowl, whisk together both dressings until fully combined.
2. In a large bowl toss the lettuce, tomatoes, cucumber, pear, cranberries, pecans, and 1/2 of the dressing mixture.
3. Divide among individual plates; drizzle with the remaining dressing (or pass at the table) and season with a pinch of freshly ground pepper.

41. Pesto Garlic Bread

Pesto Garlic Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘7’, ‘7 loaf’]

Garlic bread topped with butter, pesto and parmesan cheese.

Ingredients

• 1 loaf French bread (cut in half lengthwise )
• ½ cup butter
• ¼ teaspoon Italian seasonings
• 1 cup pesto
• 1 cup Parmesan cheese (shredded)

Instructions

1. Preheat oven to 400 degrees
2. Place bread on tin foil on top of baking sheet
3. Melt butter with Italian seasonings
4. Spread butter on both sides of cut bread
5. Spread pesto oven the butter
6. Place bread back together and wrap in foil
7. Bake in oven for 10 minutes
8. Carefully remove foil and separate both halves of bread so the cut side is facing up
9. Sprinkle Parmesan cheese on both sides
10. Return to oven, without foil, for 10 minutes
11. Place under broiler for 1-2 minutes until cheese is golden brown
12. Slice and serve

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.